Almond paste is a versatile ingredient made from blanched almonds, sugar, and water. It is used in a variety of desserts and pastries worldwide, including French calisson, Chinese wife or sweetheart pies, and American Bear Claw Pastries. Marzipan is a type of almond paste with added confectionary sugar, lemon juice, and whipped egg whites. Different countries have their own variations of almond paste, with some adding ground peach or apricot kernels to reduce costs. Substitutions for almond paste include marzipan or ground almonds mixed with sugar.
Almonds can be used to prepare a variety of different foods. Almond paste, a sweet blend of peanuts and sugar, is a versatile use for almonds. Made from blanched almonds, nut paste can be used for baking, cooking and making elegant desserts.
The stock cubes used for this paste must be ground very finely. Other main food ingredients for the concoction include water and sugar. The three are cooked until a smooth, dough-like texture is achieved. Cane syrup, cream, oil, or glycerin can also be used. Rose water, almond extract and orange water are sometimes added to provide additional flavor.
Different types of cakes, pastries and candies require almond paste as an ingredient. It is a popular flavor additive in Europe especially. Traditional French calisson blends are made with dough and certain types of croissants. In China, the paste is used in wife or sweetheart pies, pastries made with winter melon.
Spice-filled biscuits known as specole di gevulde are made in the Netherlands from the almond mixture. The country itself is famous for a Christmas bread called Kerststol, which also requires spreading. It’s a favorite treat in Turkey, where it was once reserved for royalty. Dough is featured in many different German desserts and pastries.
American Bear Claw Pastries are made with pasta. Rainbow Cookie, a treat that includes several layers of bright cake, consists of marzipan cake, different types of jam, and chocolate coating. In Denmark, Sweden and many other countries, the dough is used in various muffins, cookies and sandwiches. One famous use of the confection is in Danish kringle pastry.
Although many people believe marzipan and marzipan are the same confection, they are not actually the same thing. Marzipan is a group of some types of marzipan. The marzipan itself, however, isn’t always marzipan. In marzipan, extra confectionary sugar is added, along with lemon juice and whipped egg whites to create a sweeter, more pliable texture for decorating, rolling, and molding. Marzipan also has a stronger almondy taste.
British marzipan is made with almonds, sugar and egg whites. No kitchens, however, are involved in the British process. The Danish version includes the same ingredients, although the French style calls for sugar syrup rather than sugar. German marzipan is regulated by law and requires one part sugar to two parts ground almonds. To make the pasta less expensive, some companies add ground peach or apricot kernels to their recipes.
Substitutions for almond paste include marzipan or ground almonds that have been ground and mixed with sugar. Marzipan has a very long shelf life when refrigerated. If the paste hardens, it can be reheated to become pliable again.
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